Tofu Katsu Curry
Tofu Katsu Curry
Servings: 2
Ingredients
Tofu
- cup plain flour
- ¼ cup plant based milk
- 1 cup vegan-friendly cornflakes
- 1 package tofu extra firm
Sauce
- 1 onion
- 2 medium carrots
- 4 garlic cloves
- ½ tbsp curry powder
- ½ tsp garam masala
- 1 tbsp plain flour
- 1 ¼ cup vegetable stock
- 2 tbsp coconut cream
Serving
- brown rice
- handfuls of mixed salad leaves
Instructions
- Start cooking rice in rice cooker.
- Preheat the oven to 355°F.
- On a small plate combine the flour with generous pinches of salt and pepper. Transfer the milk to another separate bowl. Pour the cornflakes into a separate bowl.
- Drain the tofu and press it gently to remove any excess moisture. Then slice the tofu into 1cm (⅓ inch) thick slices, then coat all over in the flour mixture, then dunk fully in the milk and finally cover all over in the crushed cornflakes.
- Heat a little oil in a frying pan on a medium heat and once hot add the tofu slices and fry for 2-3 mins on each side, until crispy. Then transfer the tofu slices to a baking tray and bake in the oven for 15 minutes.
- Meanwhile, roughly chop the onion and slice the carrots into ⅕ inch thick rings, then and add both to the frying pan you used earlier (add an extra splash of olive oil to the pan if needed) and fry for 7 minutes on a medium heat.
- Peel and dice the garlic, then add it to the frying pan and fry for 2 minutes.
- Add the curry powder, garam masala and plain flour to the pan, and fry for 1 minute, stirring frequently.
- Pour in the vegetable stock, bring the sauce to the boil, then reduce the heat and simmer for 10-15 minutes or until the carrots are soft.
- Stir 2 tbsp of coconut cream into the sauce and season to taste with salt and pepper to taste. Use an immersion blender and puree until smooth. If the sauce is too thick, add a little more water until it’s smooth and runny.
- To serve, place a portion of rice into each bowl with a handful of mixed salad leaves, then pour in half the sauce for each portion and top with a few slices of the tofu.
Notes
- Picture and recipe adapted from So Vegan: https://www.wearesovegan.com/tofu-katsu-curry/